Quick and Easy Creamy Tomato Roasted Bell Pepper Soup
With just a few pantry staples you are only 30 minutes away from the most delicious, comforting, satisfying bowl of quick and easy creamy tomato and roasted bell pepper soup. We make it often for lunch – it’s perfect for dipping in your grilled cheese sandwich too.
Ingredients
- 1 28 oz can of peeled whole tomatoes
- 1 12 oz jar of roasted red bell peppers
- 4 tablespoons butter
- 1 red onion large, chopped
- 2-4 cloves garlic chopped
- 1 cup vegetable or chicken stock
- ¼ cup heavy cream
- salt and pepper to taste
- 2 slices sourdough bread gluten-free obviously, crusts removed and cut into cubes
- 2 tablespoons extra virgin olive oil
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are tender and translucent, about 10 minutes.
- Add the canned tomatoes and carefully break them apart with your hands or a masher until they are in small chunks. Drain the jar of roasted red peppers and add them to the pot, along with the stock.
- Turn heat to high, bring to a simmer, then reduce heat and simmer, partially covered for 20 minutes.
- While soup is cooking heat olive oil in a skillet. Add the bread cubes and saute, stirring often, until the bread is gloriously toasty and golden brown. Season croutons with salt and pepper and set aside.
- After the 20 minutes of cooking time, puree soup using an immersion blender, or a regular one. If you use a regular blender, take care to vent the soup to allow steam to escape.
- Taste soup for seasoning, and add salt and pepper to taste. Stir in the heavy cream, top with croutons and an additional drizzle of heavy cream, if desired. Serve immediately.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 24gProtein: 6gFat: 14gSaturated Fat: 5gCholesterol: 24mgSodium: 277mgPotassium: 182mgFiber: 1gSugar: 4gVitamin A: 247IUVitamin C: 3mgCalcium: 52mgIron: 1mg
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